Blueberry Cobbler

Bring Restaurant Week to your very own kitchen! This juicy, warm, and buttery Southern favorite is the perfect finish to a meal of our pecan-baked ham, sugar snap pea salad with pecans, olive oil-roasted cauliflower, and sweet corn pudding.

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Yields:
12

Prep Time:
0
hours
10
mins

Cook Time:
0
hours
30
mins

Total Time:
0
hours
40
mins

Ingredients

1 1/2
c.
sugar

3
eggs

1 1/2
stick unsalted butter

1 1/2
c.
milk

1 1/2
c.
all-purpose flour

1 1/2
tsp.
lemon zest

1 1/2
tbsp.
baking powder

1/4
tsp.
cinnamon

2
pt.
blueberries or other berries

Directions

Preheat oven to 375 degrees F. Grease sides and bottom of a 9- by 13-inch baking dish with 2 tablespoons butter and dust with 3 tablespoons sugar. Set aside.

In a large bowl, whisk together remaining butter and sugar; add eggs and whisk until light and fluffy. Add milk and whisk to combine. Whisk in flour, baking powder, lemon zest, and cinnamon until combined.

Place berries in prepared baking dish and top with batter. Bake until top is golden brown, 25 to 30 minutes.

Maura McEvoy

Bring Restaurant Week to your very own kitchen! This juicy, warm, and buttery Southern favorite is the perfect finish to a meal of our pecan-baked ham, sugar snap pea salad with pecans, olive oil-roasted cauliflower, and sweet corn pudding.

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